Q's Kitchen: Vegetarian

Did I just stare at a blank page for over 5 minutes (yes), did I delete and rewrite this sentence far too many times (yes), did I just Google how to make a comeback (yes), is this reintroduction very awkward (sure). Indeed the last time I ventured into this space was at the end of last year, why I've been away for so long I'm not too sure considering I've had multiple recipe posts in my drafts for months, in fact there's a peanut butter cookie recipe languishing in there somewhere! Now according to my research on 'how to make a comeback' (not joking unfortunately) I need to decide my priorities and reevaluate, so I've decided to only post tried and testing recipes that I really love and want to document on this lil online cookbook.
So let's kick things off with an amazing recipe for falafel with some fab complimentary sides.

Falafel is incredibly easy to whip up, its also super nutritious and veggie! Use of fresh ingredients and light spices which allow the individual flavours to come through is one thing I love about Middle Eastern food. Its very similar to the Moroccan dishes that we had over the summer whilst in Marrakech, food such as tagine, couscous, fresh bread and salads that rely on locally sourced ingredients and flavours.

It is believed that falafel originated from Egypt 1000 years ago, so its certainly withstood the test of time. Now its made all over the world (including our kitchen in rainy Manchester!) and is particularly popular with street food vendors in the Middle East. It makes a great hors d'oeuvre, but is incredibly versatile and with the side dishes mentioned this can make for a dinner/lunch recipe.

So to make Falafel you will begin by preparing the chickpeas. Drain two tins in a colander and shake to remove as much liquid as possible, then transfer on to a kitchen towel lined plate. Using tissue blot as much of the moisture as you can, the chickpeas need to be as dry as possible so that don't break up during the cooking stage.

In a bowl/jug blend one small roughly chopped onion and 4 cloves of garlic using a hand blender or if using a food processor then this stage does not need to be done separately.

To the onion and garlic add in the remaining ingredients:
the drained chickpeas
1 1/2 tsp ground coriander
2 tsp garam masala
1 tsp cumin seeds
3/4 tsp mixed herbs
1/2 paprika
1/4 tsp red chilli flake
1/2 tsp black pepper
1 3/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 ground cinnamon
Handful of fresh coriander
2 tblsp lemon juice
50g plain flour
Blend the ingredients until well combined, you do not want the consistency to be too paste like, some texture is fine. If the mixture is too wet, add some more flour. Taste and adjust the seasoning as you see fit.

Shape the mixture into small flat patties and set aside, it is easier do this step first. Heat up some vegetable oil in a wok, the oil needs to be hot so that the mixture does not absorb too much oil. Add the falafel in batches and cook until golden brown and crispy on the outside. Remove from the oil and drain on kitchen towel.

Now for the sides! To make the picked onion garnish slice up a small red onion and mix it together with a few tablespoons of warm water, a dash of apple cider vinegar (this is quite strong so use however much you feel comfortable with), 1 deseeded and chopped green chilli, 1/2 tsp salt and 1/2 tsp sugar. Stir and let sit while you prepare the rest of the condiments.

To make the zesty yogurt combine around 5 tablespoons of natural yogurt (or greek yogurt), 1 tablespoon of lemon juice, some finely chopped picked jalapeno pepper and salt and pepper to taste.

For the cucumber herb salad chop up some cucumber and combine it with a dash of olive oil, salt and pepper to taste, finely chopped fresh mint and parsley.

To serve heat up some pitta bread, break up some falafel and add the cucumber salad on top, along with some pickled onion, dollops of the zesty yogurt and a drizzle of chilli sauce.